Chocolate Dipped Candied Fruits

Valentine's Day is clearly around the corner, and I've been frantically searching for a chocolate covered treat that eloquently speaks the holiday's essence without screaming pink cheesiness (though I do love it on occasion!). These dried and candied fruits in orange and red hues are sweet and sentimental -- enough to use for any special occasion after tomorrow. Plus, you can't beat the Maldon sea salt sprinkles or roasted cacao nibs to add extra texture and depth. Package them for your sweethearts in vellum, or keep them for yourself. Whichever you choose, I'm positive you'll love these!

chocolate dipped candied fruits

2 cups (1 11.5 ounce bag) Guittard dark chocolate baking chips
Assorted candied/dried fruits (I used cantaloupe, papaya and nectarines)
Maldon sea salt
Roasted cacao nibs
1. In a double boiler with a few inches of water, melt chocolate chips over low heat. Stir with a rubber spatula to reach desired smoothness.
2. Dip half of each candied fruit in chocolate. Immediately dip in a small plate of cacao, or place on a parchment paper-covered plate and sprinkle with sea salt. Place fruits in a freezer or refrigerator until chocolate is set, about 15 minutes.
3. Serve at room temperature, or place in small vellum bags to send to your sweethearts!